Spread coconut and walnuts on a baking sheet lined with parchment paper. Toast at 350 degrees Fahrenheit for 5 to 8 minutes or until golden-brown. (do not burn) Set aside.
In a stand mixer fitted with a paddle attachment, beat butter and sugar until creamy. Mix in eggs and vanilla.
In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, oats, and toasted coconut/walnut mixture. Add dry mixture to liquid mixture. Mix on medium speed until a dough forms. Mix in raisins and chocolate chips.
Shape dough into 2-inch balls and place on parchment paper-lined baking sheets. Flatten dough balls slightly.
Bake cookies at 350 degrees Fahrenheit for 9 minutes or until just golden (cookies will appear very soft in the middle--this is ok). Cool cookies on baking sheet 5 minutes then transfer to a wire cooling rack.
Notes
Store cookies in an airtight container at room temperature up to 5 days.
Recipe by Sarah at Whole and Heavenly Oven